Abstract
A sensitive headspace SPME-GC-PFPD method has been developed for volatile sulfur analysis in cheese. A Carboxen-PDMS solid-phase microextraction (SPME) fiber (85μm) was employed to extract volatile sulfur compounds from the cheese matrix and the volatile sulfur compound were analyzed by gas chromatography-pulsed flame photometric detection. The highly reactive thiols were successfully stabilized. An evaluation of fiber exposure time, temperature of extraction, and sample size was undertaken in order to determine effective extraction conditions. Calibration curves were built with spiked cheese samples and quantification of volatile sulfur compounds was achieved by using multiple internal standards. Commercial cheese samples manufactured from different regions of US with different aging were studied. Although the sulfur profile varied considerably among the cheese brands, the concentrations of certain sulfur compounds, namely hydrogen sulfide, methanethiol, and dimethyl trisulfide, were found to directly correlate with age.
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